Crispy Falafel Bites

Name: Crispy Falafel Bites
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (370 g) dried chickpeas, picked over, rinsed, and soaked in cold water for 12 hours, then drained well; 2 cups (60 g) fresh flat-leaf parsley, leaves and tender stems, washed, dried very well, loosely packed; 1 cup (30 g) fresh cilantro, leaves and tender stems, washed, dried very well, loosely packed; 1 medium (150 g) yellow onion, peeled and cut into quarters; 5 cloves (15 g) garlic cloves, peeled; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2 g) ground coriander; 1½ teaspoons (9 g) fine sea salt; ½ teaspoon (1 g) black pepper, freshly ground; ¼ teaspoon (½ g) cayenne pepper (optional); 1 teaspoon (4 g) baking powder; 3 tablespoons (24 g) all-purpose flour, plus extra if needed to bind; 2 tablespoons (18 g) sesame seeds, for rolling the bites (optional); 6 cups (1400 ml) neutral oil such as sunflower or peanut, about 2½ inches (6 cm) deep in the pot; ⅓ cup (80 g) tahini, well stirred; 3 tablespoons (45 ml) lemon juice, freshly squeezed; ¼ cup (60 ml) cold water, plus more to thin; 1 small clove (3 g) garlic clove, finely grated; ¼ teaspoon (1½ g) fine sea salt

From the MyKitchenBank Kitchen

Bite-sized falafel made from soaked (never cooked) dried chickpeas and loads of fresh herbs, deep fried until deeply crisp outside and bright green and fluffy inside. Perfect with tahini sauce for dipping.

Prep: 30 min
Cook: 15 min
Wait: 12 hr 30 min
Total: 13 hr 15 min
Makes: About 30 bites (6 servings of 5)

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Ingredients

6 servings

For the falafel
2 cups (370 g) dried chickpeas, picked over, rinsed, and soaked in cold water for 12 hours, then drained well
2 cups (60 g) fresh flat-leaf parsley, leaves and tender stems, washed, dried very well, loosely packed
1 cup (30 g) fresh cilantro, leaves and tender stems, washed, dried very well, loosely packed
1 medium (150 g) yellow onion, peeled and cut into quarters
5 cloves (15 g) garlic cloves, peeled
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground coriander
1½ teaspoons (9 g) fine sea salt
½ teaspoon (1 g) black pepper, freshly ground
¼ teaspoon (0.5 g) cayenne pepper (optional)
1 teaspoon (4 g) baking powder
3 tablespoons (24 g) all-purpose flour, plus extra if needed to bind
2 tablespoons (18 g) sesame seeds, for rolling the bites (optional)
For frying
6 cups (1400 ml) neutral oil such as sunflower or peanut, about 2½ inches (6 cm) deep in the pot
For the tahini sauce
⅓ cup (80 g) tahini, well stirred
3 tablespoons (45 ml) lemon juice, freshly squeezed
¼ cup (60 ml) cold water, plus more to thin
1 small clove (3 g) garlic clove, finely grated
¼ teaspoon (1.5 g) fine sea salt

Equipment (8)

Large bowl for soaking (4-quart / 4 L)
Food processor (at least 10-cup / 2.4 L capacity)
Heavy 5-quart (4.7 L) Dutch oven or deep pot
Deep-fry or candy thermometer
Small cookie scoop (1 tablespoon) or 2 spoons
Slotted spoon or spider strainer
Baking sheet lined with paper towels and a wire rack
Rimmed baking sheet or plate for shaping

Steps

Before you start

Start the night before: dried chickpeas need 12 hours of soaking. Do NOT use canned chickpeas; the mixture will turn to paste and fall apart in the oil.
Plan on 1 hour of chilling the mixture after blending so the bites hold together.
Use a deep, heavy pot and a thermometer; oil temperature of 350–360°F (175–180°C) is the key to crispness without greasiness.
Dry the soaked chickpeas and washed herbs thoroughly; excess water makes the mixture loose.

1
Soak the chickpeas
- Place 2 cups (370 g) dried chickpeas in a large bowl and cover with at least 3 times their volume of cold water (about 8 cups / 2 L), as they will triple in size.
- Soak at room temperature for 12 hours or overnight.
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Ready when: Chickpeas are doubled or tripled in size and snap cleanly in half with no hard, chalky center
Tip: Never boil the chickpeas first; pre-cooked chickpeas make dense, pasty falafel that falls apart.
2
Drain and dry
- Drain the chickpeas in a colander and rinse.
- Spread them on a clean kitchen towel and pat thoroughly dry.
- Make sure the washed parsley and cilantro are also dry.
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Ready when: Chickpeas look matte, with no water pooled on the towel
Tip: Wet ingredients are the top reason falafel disintegrates in the fryer.
3
Pulse the mixture
- In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and cayenne if using.
- Pulse in 1-second bursts for about 30–40 pulses, scraping down the sides twice, until finely chopped.
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Ready when: Texture resembles coarse, damp couscous or wet sand; it clumps when squeezed but isn't a smooth paste
Tip: Don't run the processor continuously or you'll get hummus-like paste and dense falafel.
4
Add leavening and chill
- Transfer the mixture to a bowl.
- Sprinkle over the baking powder and flour, and fold in with a spatula until evenly combined.
- Cover and refrigerate for 1 hour.
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Ready when: A small handful pressed together holds its shape without crumbling
Tip: If it won't hold together, fold in 1 more tablespoon flour at a time.
5
Make tahini sauce
- While the mixture chills, whisk the tahini, lemon juice, grated garlic, and salt in a bowl; it will seize and thicken.
- Whisk in ¼ cup (60 ml) cold water, adding more a tablespoon at a time, until smooth and pourable like heavy cream.
- Refrigerate until serving.
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Ready when: Sauce is pale, smooth and drizzles off a spoon
Tip: The sauce looks broken at first; keep whisking and it will come together.
6
Shape the bites
- Scoop heaping 1-tablespoon portions (about 25 g each) of the mixture and press firmly between your palms, rolling into 1½-inch (4 cm) balls or slightly flattened rounds.
- Roll lightly in sesame seeds if using, and place on a tray.
- You should get about 30.
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Ready when: Each bite is compact with no visible cracks
Tip: Wet your hands lightly if the mixture sticks.
7
Heat the oil
- Pour the oil into a heavy 5-quart (4.7 L) pot to a depth of about 2½ inches (6 cm).
- Heat over medium-high until a thermometer reads 350–360°F (175–180°C).
- Set a rack-lined tray with paper towels nearby.
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Ready when: Thermometer holds steady at 350–360°F (175–180°C)
Tip: Keep the pot no more than half full to prevent boil-overs.
8
Test fry one
- Lower one bite into the oil with a slotted spoon and fry for about 3 minutes.
- If it falls apart, mix 1–2 more tablespoons flour into the mixture and re-shape.
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Ready when: Test bite stays intact, is deep golden brown, and is green and tender inside when broken open
Tip: Always test first; it saves the whole batch.
9
Fry in batches
- Fry 8–10 bites at a time, turning occasionally, for 3–4 minutes.
- Adjust the heat to keep the oil at 350–360°F (175–180°C).
- Lift out with the slotted spoon and drain on the rack.
- Let the oil return to temperature between batches.
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Ready when: Deep golden-brown, crisp crust, and bubbling slows noticeably
Tip: Overcrowding drops the oil temperature and makes greasy falafel.
10
Serve hot
- Sprinkle the bites lightly with a pinch of salt if desired and serve hot, with the tahini sauce for dipping or drizzling.
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Ready when: Crust crackles when bitten
Tip: Serve within 15 minutes for the crispiest texture.

Good to know

Tips

Texture check: the mixture should look like coarse sand with visible green flecks, not a smooth paste.
Keep oil at 350–360°F (175–180°C); lower makes them oily, higher browns the outside before the center cooks.
Skim out stray bits between batches so they don't burn and darken the oil.
Press bites firmly when shaping; loose bites break apart in the oil.

Make ahead

"The uncooked mixture (through step 4) keeps covered in the fridge for up to 24 hours. Shaped, unfried bites can be frozen on a tray, then bagged, and fried straight from frozen for 4–5 minutes. Tahini sauce keeps 4 days in the fridge."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: cooked bites up to 2 months. Reheat on a rack in a 400°F (200°C) oven for 8–10 minutes (5–6 minutes from refrigerated) to re-crisp; avoid the microwave."

Substitutions

fresh cilantro → additional flat-leaf parsley. Use 1 more cup (30 g) parsley for a milder, classic flavor.
all-purpose flour → chickpea flour. Same amount; keeps the bites gluten-free.
neutral oil such as sunflower or peanut → refined peanut oil or canola oil. Any neutral oil with a high smoke point works.
yellow onion → 6 scallions, trimmed. Gives a milder onion flavor.